My earlier thread feedback (Thanks Foamheart) led me to doing smoked pulled chicken as a second protein for a party this evening.
My plan is to Smoke the Chicken Breasts and thighs with apple and pecan until they reach 150.
At 150 I will transfer to a Nesco (big crockpot) to finish and transport to the party.
I skipped a brine on this one, figured that since the chicken will be pulled and finished in a blend of chicken stock and bbq sauce.
I rubbed with a low salt, brown sugar, paprika, black pepper, garlic powder, onion, and chili powder rub.
I am going to let them rest for about 2 hours in the fridge before tossing on the smoker.
Here are the first pics:
Thighs are in the fridge already!